Ham and Cheese Quiche
This ham and cheese quiche is creamy, cheesy, salty, savory, custardy perfection cocooned in buttery pie crust that will have everyone coming back for seconds! This quiche recipe can be made with homemade pie crust for the ultimate quiche experience or store-bought pie crust for the shortcut, 10-minute prep experience – so there’s no reason not to make this recipe today! This ham and cheese quiche recipe is loaded with leftover ham or deli ham and whatever veggies you choose for an explosion of texture and flavor all while cleaning out your veggie drawer. I’ve gone with onions, bell peppers and asparagus but you can use spinach, broccoli, sweet potatoes, etc. What especially elevates this ham and quiche recipe (aside from the flaky crust) is the use of heavy cream for the richest, creamiest filling, both Gruyere and Gouda cheese for meltability and FLAVOR (of course you can use whatever cheese you have on hand), and adept seasoning. You and yours will be swooning at every creamy, velvety ham and cheese quiche bite!
When buying frozen pie crust, make sure to purchase a 9-inch DEEP-dish pie crust, a regular pie crust will not work because it is not deep enough. If you unpackage the pie crust and it’s cracked, make a smooth paste by mixing 1 tablespoon of flour with 1 tablespoon of water and use it to fill any cracks. You can use this same trick if your crust cracks after pre-baking as well. Which brings me to my next point, you will still need to blind-bake store-bought pie crust to prevent a soggy bottom. Here’s how:
You have a few options when it comes to making this quiche recipe in advance:
Yes! This ham and cheese quiche freezes like a dream! Here’s how to freeze a quiche: